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Evaluation of the Bitterness-Masking Effect of Powdered Roasted Soybeans

Yoshimasa Makita1, Tomoko Ishida2, Noriko Kobayashi3

  • 1Department of Chemistry, Osaka Dental University, 8-1 Kuzuhahanazono-cho, Hirakata, Osaka 573-1121, Japan. makita@cc.osaka-dent.ac.jp.

Foods (Basel, Switzerland)
|February 24, 2017
PubMed

Keywords:
bitternessdenatonium benzoatemasking effectpowdered roasted soybeanquinine hydrochloride

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